Chocolate Fudge Bundt Cake Recipes Recipes Recipe For Chicken

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

CHOCOLATE FUDGE BUNDT CAKE

Steps:

• Preheat oven to 350°F Place the cake mix, eggs, yogurt, water, oil and dry.
• pudding mix in a large bowl. Beat with electric mixer on high (start on low.
• and move up unless you enjoy a lovely spray of cake batter all over your walls.
• and floor) for about 5 minutes. Batter will be very thick. Stir in the chips.
• and nuts.
• Pour batter into a generously greased Bundt or angel-food pan. Bake for 1.
• hour or until a toothpick inserted comes out clean. Take from oven and cool for.
• about 10 minutes before turning onto plate.
• For glaze: Heat cocoa, water, oil and syrup over low flame until mixed. Add.
• sugar and drizzle over warm cake, allowing the glaze to dribble down the.
• sides. Top with nuts, if desired.

CHOCOLATE TUNNEL FUDGE CAKE

Steps:

• Preheat oven to 350 degree F.
• Set oven rack to second-lowest position.
• Grease and flour a 12-cup bundt pan.
• In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
• Combine flour, baking cocoa, baking powder, baking soda and salt.
• In another small bowl, combine the coffee with the buttermilk.
• Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
• Stir in nuts and 1 tsp vanilla.
• Pour half of the cake mixture into the prepared bundt pan.
• in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
• Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
• Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
• Top with remaining cake batter.
• Bake for 1 hour and 10 minutes, or until cake tests done.
• Cool in the pan on a wire rack for 15 minutes.
• Remove from pan; cool completely on wire rack.
• To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
• Drizzle over the cooled cake.